THE PRODUCTION OF LOW-ALCOHOL WINES BY SEQUENTIAL SEMI-ANAEROBIC MUST FERMENTATION-Reference-Cited by-同舟云学术

THE PRODUCTION OF LOW-ALCOHOL WINES BY SEQUENTIAL SEMI-ANAEROBIC MUST FERMENTATION

Published:2023-04-11 Issue:4(192) Volume:55/2022 Page:407-418
ISSN:2784-0360
Container-title:Journal of Applied Life Sciences and Environment
language:en
Short-container-title:JALSE

Author:

FILIMON Vasile Razvan¹^ORCID,FILIMON Roxana Mihaela¹^ORCID,NECHITA Ancuta¹^ORCID,BORA Florin Dumitru²^ORCID,ROTARU Liliana³^ORCID,COTEA Valeriu³^ORCID

Affiliation:

1. Research Development Station for Viticulture and Winemaking, 48, Mihail Sadoveanu Alley, 700489, Iasi, Romania

2. University of Agricultural Sciences and Veterinary Medicine, 3-5, Mănăștur Street, 400372, Cluj-Napoca, Romania

3. Iasi University of Life Sciences, Faculty of Horticulture, 3, Mihail Sadoveanu Alley, 700490, Iasi, Romania

Abstract

Nowadays, consumers go towards products that provide food security and nutritional richness, consumption of highly alcoholic beverages not complying with these health-related requirements. This study aimed to obtain low-alcohol wines by performing sequential alcoholic fermentation of grape must (Muscat Ottonel). Thus, 11 commercial yeast strains (10 Saccharomyces cerevisiae and 1 Torulaspora delbrueckii) were preliminarily tested in anaerobic and semi-anaerobic conditions. Based on laboratory tests, grape must fermentation was sequentially initiated in semi-anaerobic conditions (loose cotton plugs; intermittent homogenization), with the T. delbrueckii strain (106 CFU/mL) and the addition of preliminarily selected S. cerevisiae strains (104 CFU/mL), to the consumption of 50% of the sugars in the must, to complete the fermentation. By applying this technology, dry wines were obtained with an alcohol content lower by up to 1.10% vol., but with a lower concentration of volatile terpenes, due to additional must oxidation. Also, semi-anaerobiosis enhanced glycerol synthesis by yeasts (< 35%), with a positive impact on the sensory characteristics of the wine.

Funder

Ministerul Agriculturii și Dezvoltarii Rurale

Publisher

University of Life Sciences in lasi

Link

https://jurnalalse.com/wp-content/uploads/ALSE4-2022-03.pdf

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